Butternut Squash Filling: Combine onion through thyme in a 13X9-inch glass baking dish, and toss until ingredients are evenly coated with oil. Bake for 30-40 minutes at 425 degrees F, stirring every 10 minutes, until vegetables begin to brown. Mash with a fork and transfer to a medium-sized bowl. Set aside, and reduce oven heat to 375 degrees F. You will need the 13X9-inch dish to cook the lasagna, so do not clean, just set aside for later use.

Sauce: Combine red wine, tomatoes, 2 tbsp oil and oregano in a medium saucepan. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally. Meanwhile, heat 1/2 tbsp oil in a large non-stick pan. Saute mushrooms on medium-high heat for 10 minutes, or until tender and beginning to brown. Set aside. Puree tomato mixture in a blender. Transfer back to medium saucepan, and add cooked mushrooms. Stir and simmer for 10-15 additional minutes, until sauce begins to thicken. Stir in swiss chard and set aside.

Cheese Filling: In a large bowl, combine ricotta through salt. Stir well and set aside.

To prepare the lasagna, pour about 1/2 cup sauce into the 13X9-inch dish you used to make the butternut squash filling (no need to clean, just scrape clean with a rubber spatula). Cover the bottom of the dish with a layer of uncooked lasagna noodles arranged close together. Evenly spread on 1 cup of cheese filling and then 1/2 cup butternut squash filling. Spoon on 1/2 cup of sauce. Add a second layer of noodles followed by another 1 cup of cheese filling and 1/2 cup butternut squash filling and 1/2 cup sauce. Finish with a layer of noodles and thoroughly moisten by 1/2 cup of sauce and 1/4 cup butternut squash filling. Evenly sprinkle with shredded mozzarella/asiago cheese mixture.

Cover and bake for 50 minutes. Uncover and bake for an additional 10 minutes, until lasagna is bubbly, the noodles are tender, and the top is browned. Remove from oven and let stand for about 10 minutes before serving.

Add broth, water and red bell peppers through tomato paste. Bring to a boil. Reduce heat and simmer for 20 minutes, or until all vegetables are almost tender.

Stir in swiss chard/kale through chocolate. Stir until chocolate is melted and mixed evenly throughout. Cook for another 5-10 minutes until all the vegetables are tender and the swiss chard/kale is cooked.

This Tamale Pie is a TASTY variation of a vegetable pot pie. As someone who grew up on Tex-Mex food, I absolutely love this dish and make it quite often with all sorts of different fillings. This particular variation uses butternut squash, winter greens and potatoes. Top with organic sour cream and Tomatillo & Cilantro Salsa and serve with Mexican Cabbage Salad or a simple green salad.

Adapted from Moosewood Restaurant Celebrates Cookbook.

INGREDIENTS

2 cups chopped onions

6 garlic cloves, minced

1/2 tsp kosher salt

1 jalapeno (seeded if you don’t want it to be as spicy)

1 tbsp extra virgin olive oil

2 tsp ground cumin

1 cup water

1 cup vegetable broth

1 large buch swiss chard or kale

2 cups potatoes (no need to peel if they are organic, just scrub well)

2-3 cups peeled and cubed butternut squash or sweet potatoes

1 tbsp lime juice

1 1/2 cup shredded organic cheddar cheese

1 cup cornmeal

2 tbsp unbleached, organic white flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1/2 cup fresh or frozen corn kernels

1/2 cup diced red bell pepper

1/2 cup fresh cilantro, minced

2 organic, free-range eggs, beaten

1/2 cup organic buttermilk

2 tbsp extra virgin olive oil

DIRECTIONS

Preheat oven to 350 degrees F.

In a large stockpot, saute onions, garlic salt and chili in the oil until the onions start to brown, about 10 minutes. Stir in the cumin. Add the water, broth, potatoes and butternut squash. Bring to boil. Reduce the heat and simmer for about 15 minutes. Add kale/swiss chard and simmer for an additional 5 minutes, until the vegetables are tender. Stire in the lime or lemon juice, transfer stew to a 9X13-inch baking pan (prepared with cooking spray). Sprinkle on the cheese.

In a bowl, stir together cornmeal through cilantro. In a separate bowl, combine the eggs, buttermilk and oil. Fold the wet ingredients into the dry ingredients just until mixed. Pour the topping over the stew and cheese and spread evenly to cover.

Bake for 30 minutes, until a knife inserted in the topping comes out clean.

Preheat the oven to 425 degrees F. Toss the butternut squash, onions and garlic with oil and 1/2 tsp kosher salt. Bake in a shallow dish or on a baking sheet for 20-40 minutes, stirring every 10 minutes, until onions and squash begin to caramelize. Coarsely mash with a fork and add 1/4 cup chicken broth.

Turn oven to 475 degrees F. Roll out the pizza dough on a floured surface. Sprinkle 1 tbsp coarse cornmeal on a non-stick baking sheet or a pizza stone. Carefully place rolled out dough on top of the baking sheet or pizza stone. Bake in oven for 3-5 minutes.

Over the winter I made Butternut Squash Tortellini. I doubled the recipe and froze half so that one day, when I was too busy to cook from scratch I would could still have a fabulous meal with little effort. Well that day occurred multiple times this week. All you need to bring this recipe together is any type of spring green, such as arugula, spinach, swiss chard, or other green that wilts well (note: kale and collard greens are a little too tough/sturdy for this recipe).

1 large bunch of swiss chard, spinach, arugula or a mixture of spring greens

1/2 jar of vodka marinara sauce, such as Trader Joe’s

freshly grated parmesan

DIRECTIONS

Bring a large stock pot filled with water to a boil.

Meanwhile, dice onion and coarsely chop the greens.

Add frozen butternut squash tortellini directly to pot of boiling water. Return water to a boil, and boil for about 5-10 minutes, or until the tortellini begin to float to the top. Carefully remove from the water and transfer directly into two- three serving bowls. Drizzle with a little olive oil and set aside.

Saute onion in olive oil over medium-high heat in a large skillet, until the onion turns golden brown. Add greens and sauce, saute until the greens are just wilted and the sauce is hot.

Spoon sauce evenly over the tortellini and top with freshly grate parmesan cheese.

This is probably one of the best butternut squash soups I’ve ever had. It’s creamy, subtly sweet, and extremely savory. The combination of roasted butternut squash and thyme and rosemary make for a delicious soup that can be devoured for dinner or lunch. It reheats very well, so makes a perfect lunch or light dinner with a side salad. (*Indicates Star Hollow Farm produce.)

Meanwhile, in a large stockpot saute onions and garlic in 2 tbsp oil over medium-high heat. If the garlic begins to stick, add 1/4 cup chicken (or vegetable) broth. Continue to cook for about 10 minutes, until onions are translucent and evenly browned. Set aside.

I first discovered the wonderful pasta recipe in Cooking Light Magazine in October 2005. I’ve been making it at least once a year, since. This recipe includes my adaptations. Serve with fresh grated parmigiano-reggiano cheese and a side salad, or in this case sauteed broccoli rabe with garlic, olive oil, and balsamic vinegar. while the vibrant green pesto darkens with age, the pasta tastes great the next day for lunch, too.

INGREDIENTS

1 large butternut squash, peeled and cubed (1/4 inch)

1 tbsp extra virgin olive oil

3/4 teaspoon salt, divided

1 cup fresh flat-leaf parsley leaves

1/4 cup chopped walnuts

1/4 cup fresh sage leaves

2 tablespoons fresh lemon juice

4 tablespoons extravirgin olive oil

2 garlic cloves

1/3 cup fat-free, less-sodium chicken broth (or vegetable broth)

16 oz uncooked pasta (such as cavatappi or corkscrew)

4 cups torn arugula

1/2 teaspoon freshly ground black pepper

DIRECTIONS

Preheat oven to 450°.

Arrange squash in a single layer on a jelly-roll pan coated with 1 tbsp extra virgin olive oil. Sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 20 minutes or until squash is tender, stirring after 10 minutes. Cool squash slightly.

Meanwhile bring 4-5 quarts water to a rolling boil. Cook pasta according to directions.

This is a delicious, hearty vegetarian recipe that combines the savory flavors of brightly colored winter vegetables and Parmigiano-Reggiano cheese with the subtle sweetness of maple syrup and dried cranberries. Pair with couscous or cornbread. Recipe adapted from the New York Times. (Note: The recipe calls for only pumpkin or butternut squash, but I had one large sweet potato leftover from a previous recipe, so I added that and some halved brussel sprouts to the roasting pan.)

INGREDIENTS

1 medium to large butternut squash (and additional vegetables that you need to use up, such as sweet potatoes, brussel sprouts, or other vegetables that roast well)

4 tbsp extra virgin olive oil, divided

2 tbsp maple syrup

2 1/2 tsp cider vinegar, divided

1/2 tsp kosher salt

1 tsp freshly ground black pepper

4 large leeks, white and green parts only (or one large vidalia onion)

Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel squash. Trim stem, then halve squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes. (If you are using additional vegetables such as sweet potatoes, prep those vegetables.)

In a large skillet, warm 2 tbsp extra virgin olive oil over medium heat. Add leeks (or onion), garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks (or onions) are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes.

Stir in winter greens and cheese. Simmer until winter greens are cooked down and very tender, about 10 minutes. Stir in squash (and additional roasted vegetables) and cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve over a couscous or with a piece of cornbread on the side.